Combine 2 cups (250g) flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended. Place water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F {49 to 54C}. Butter won’t melt completely). Add to flour mixture with egg.

Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.

Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.

Next, prepare the bacon filling. Preheat a large frying pan over medium heat and render the slices of bacon until golden and crispy. Remove the bacon onto a tray lined with paper towels to absorb any excess fat.

Once cooled, chop the bacon into small bits and place into a large bowl. Add the remaining filling ingredients: green onion, garlic, olive oil, parmesan, cheddar, salt and pepper, basil, paprika and parsley. Stir with a spatula to combine everything together.

Roll dough into a 12x18-inch (30x45-cm) rectangle using a rolling pin. Spread the prepared filling over the dough, stopping at least 1/2-inch from the edges on the long sides. Beginning at long end of the rectangle, roll up tightly. Pinch seams to seal. Cut into 16 equal pieces. TIP: Use unflavored dental floss instead of a knife to cut rolls. To do, cut a piece of floss about 12 inches long. Slide floss under the roll; bring the ends up and cross over to cut each slice.

Place the rolls cut sides down, in greased 13 x 9-inch (33x23-cm) baking pan. Cover with towel; let rise in warm place until doubled in size, about 1 hour. Preheat the oven to 350F.

Bake in preheated 350ºF/177C oven for 25 to 30 minutes or until rolls are golden brown. Meanwhile, combine the topping ingredients: melted butter, garlic and parsley. Once rolls are baked, remove them from the oven and onto a wire rack. Allow the rolls to cool for 20 minutes, then use a pastry brush to brush the topping over the rolls.